Title: Chili Orange Oil
Categories: Spice Fish Chicken Bbq Marinade
Yield: 1 Servings

2	lg	Oranges
1/3	c	Crushed red pepper flakes
1	ts	Kosher salt
1	lg	Garlic clove crushed and
		Peeled (or vice versa!)
1 2/3	c	Corn or peanut oil
3	tb	Sesame oil

Wash and scrub oranges with a small brush; dry. Using a vegetable peeler peel off the orange zest (leave the white pith behind--too bitter) and mince finely. (I used a zester and didn't bother to mince because it was fine enough.) Combine zest with remaining ingredients in a heavy non-aluminum saucepan. Over medium-low heat, heat to 225 F on a deep-frying thermometer and let simmer for 15 minutes. Remove from heat and let cool. Solids will drop to the bottom. If you like, strain through a fine strainer. Pour into a clean glass bottle.

Uses: Brush on some fish or chicken when it comes out of the broiler, grill or steamer. (Especially nice on prawns.) Drizzle some on hot pasta and toss with steamed vegetables. Add to marinades. Use in salad dressing for a bit of zip.

from Glamour Sept 1993 Lori Arbuckle Melbourne Oz From: Jim And Lori Date: 08 Dec 96 Chile-Heads List Ä

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